Ingredients

The following ingredients have 4 Servings
  • Cornish Hens
  • 2 Cornish hens
  • 1 teaspoon fine sea salt
  • 1 tablespoon butter, softened
  • 1 teaspoon brown sugar
  • 2 tablespoons lemon zest
  • 2 tablespoons orange zest
  • 1 orange
  • 2 tablespoons chopped shallots
  • 4 sprigs fresh rosemary
  • Acorn Squash
  • 2 acorn squashes
  • 1 tablespoon unsalted butter
  • 2 tablespoons pure maple syrup
  • 1 teaspoon ground allspice
  • 4 green onions, chopped
  • 1/2 teaspoon ground black pepper

Instruction

  • Preheat the oven to 400° F. 
  • Season hens with salt and pepper and rub with butter, sugar, lemon and orange zest. 
  • Halve orange. Juice one half and slice other. 
  • Stuff each bird with orange juice and orange slices, shallots and rosemary.
  • Heat a large pan over medium heat. 
  • Brown hens on all sides, 6 to 10 minutes.
  • Prepare acorn squashes by quartering and removing seeds. 
  • Place them in a roasting pan and dot with butter, drizzle with syrup and sprinkle with allspice. 
  • Place hens breast-side up in the same roasting pan and roast until browned and cooked through, about 1 hour.
  • Remove hens and let rest for juices to redistribute. 
  • Continue cooking acorn squash 10 to 15 minutes longer, until tender. 
  • Garnish with green onions and serve immediately.